Eccles Cakes



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Source The English Kitchen

Preparation Time

Servesmakes about 24 cakes

1/2 tsp ground cinnamon
one oranges's worth orange zest
1 1/2 ounces, chopped mixed peel
3 ounces dark brown sugar
1 1/2 ounces raisens
1 1/2 ounces dried currents
1 1/2 ounces, melted Butter
1 large, beaten egg
300g homemade or good quality bought flakey pastry
1/4 tsp, freshly grated grated nutmeg
2 tbsp milk
2 or 3 tbsp demerara sugar

1. Pre-heat the oven to 200*C/400*F. Line a baking tray with parchment paper and set aside.

2. Mix the butter, dried currents, raisins, brown sugar, mixed peel, orange zest, cinnamon, and nutmeg for the filling in a small bowl. Set aside.

3. Roll out the pastry on a lightly floured surface to the thickness of 1/8 inch. Cut into 3 1/4 inch rounds with a sharp round cutter. Place 1 teaspoon of the filling into the centre of each disc. Lightly brush the edges with beaten egg and bring the edges together into the centre, wrapping up the filling and pressing them firmly together. Turn over and flatten the disc ever so slightly between the palms of your hand until it is about 2 inches in diameter.

4. Brush the top with the milk and then sprinkle with the demerara sugar, or dip the tops into it if you find it easier. (that's what I did) Place about 2 inches apart on the prepared baking sheet. Re-roll the scraps of pastry and cut until you have used it all up and all of the filling too. Cut several small slits in the top of each with a sharp knife.

5. Bake in the pre-heated oven for 10 to 12 minutes until golden brown. The currants and sugar will caramelize through the holes and they will be scrumptiously delicious. Remove to a wire rack to cool and try NOT to eat them all at once!! (I know it's quite difficult!)


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